Heat the oil in a large pot over medium heat. Sauté the onion, peppers and garlic until tender, 4 to 6 minutes. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste, chili powder, cumin, chipotle pepper and 1⁄2 tsp salt and cook, stirring, for 1 minute. Add the tomatoes (with their juices), 1⁄2 cup water and the beans, and bring to a boil. Reduce heat and simmer until slightly thickened, 12 to 15 minutes. Serve with sour cream, scallions and jalapeño, if desired.

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